Friday, July 12, 2013

Smothered Italian Chicken

Some times, my husband doesn't say anything about dinner.  Some times, his body language says it all (for better or for worse).  And some times, he says something along the lines of "you can make this again ANY time."  This meal was in the latter category.

Struggling with a not-quite-working-properly camera, the focus is horrible, but I assure you the meal is amazing.

Smothered Italian Chicken Source:  Stephanie Cooks

2 chicken breasts
1 egg
3/4 cup seasoned bread crumbs
Vegetable oil
1 roma tomato, sliced
1.5 cups baby spinach
1/3-1/2 tub Philadelphia Italian Cooking Creme
Salt and pepper

  1. Preheat the oven to 350.  When preheated, place tomato slices in a small baking dish and bake, covered with foil, for 15 minutes.
  2. Meanwhile, crack egg into a shallow dish and lightly scramble; place bread crumbs in another shallow dish.  Dredge the chicken by dipping in egg, then bread crumbs pressing to adhere. Heat oil and fry chicken until crisp and cooked through. Remove from the heat and keep warm.
  3. When tomatoes are done, remove from oven and add spinach and cooking creme. Re-cover with foil and bake for another 10 minutes or so, stirring well.
  4. Smother the chicken with the sauce. Serve immediately.

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